Перегляд за Автор "Pryadko, Nikolai"

Зараз показуємо 1 - 6 з 6

Indentification of moisture: nanoparticles in the butter submicrostructure
(2001) Rashevska, Tamara; Gulyy, Ivan; Pryadko, Nikolai; Nishchenko, M.; Lihtorovich, S.
By means of the elcectron microscopy study of the butter samples obtained by freezing-and-cleavage teehnique we have shown that their submicrostructure contains spherical particles, 2 to 100 nm in diameter, which can also aquire anisotropic shapes.
Modeling of heat transfer in down flowing annular vapor-liquid flows
(2022) Petrenko, Valentin; Pryadko, Nikolai; Ryabchuk, Alexander; Boyko, Volodymyr
Modeling of heat transfer in free down flowing laminar liquid films with development wavy structure at the regime of evaporation from the interface
(2016) Petrenko, Valentin; Pryadko, Nikolai; Zasiadko, Yaroslav; Miroshnik, Maria
A mathematical model of heat transfer in laminar, heated to the saturation temperatures liquid films with the developed wavy structures on the free interface have been developed. The model takes into consideration cyclic relaxation of transient temperature field which happens right after the passage of a powerful big wave. The developed mathematical model describes the time history of the two dimensional temperature fields as a function of the Peclet number and the core characteristic of the wavy motion (the length of big waves). Based upon the proposed model a set of correlations have been obtained. These are proposed as a means for the generalization of heat transfer experimental data, obtained within the experimental studies of liquid films, heated to the saturation temperatures and evaporating from the interface. A generalized equation has been derived, which can be used for the calculations of Heat Transfer Coefficients (HTC) to the saturated sugar solutions liquid films. This equation contains wavy characteristics of down flowing films and valid within the range of parameters characteristic for the sugar industry evaporators, namely: concentrations – 0…70 % dry matter; liquid mass flow rate density–0.01×10-3…0.6×10-3 m2/sec, the Peclet number range – 400…25000. The mathematical model of the temperature field cyclic relaxation turned out efficient for generalization of heat transfer experimental data not only laminar, but turbulent liquid films either, despite of the fact that the transport equations do not contain turbulent characteristics.
The mechanism of an amorphous-crystalline fat formation in the submicrostructure of butter
(2001) Gulyy, Ivan; Rashevska, Tamara; Pryadko, Nikolai; Nischenko, Michael; Lihtorovich, Stanislav
The processes of the butter structure formation have been studied by the electron microscopy method which showed that it contains destroyed and partially impaired fat globules.Процеси формування структури вершкового масла були вивчені методом електронної мікроскопії, яка показала, що структура містить зруйновані і частково зруйновані жирові кульки.
The role of water phase in formation of microstructure of butter with red beet powder additive
(1998) Rashevska, Tamara; Gulyy, Ivan; Simahina, Galina; Pryadko, Nikolai; Goyko, Iryna; Tobilevich, N.
Electron microscopic investigation stated that saccharose contained in beet powder favoured the formation of cell structure on the edge of water and fat phase, and increased the mechanical strength of fat globule cover. This fact provided the formation of granular structure and plastic consistence butter with beet powder additive.
The texture of the new kinds of dessert butter with the additives of plant raw criopowders
(1998) Rashevska, Tamara; Simahina, Galina; Gulyy, Ivan; Pryadko, Nikolai; Goyko, Iryna
The investigations showed that the addition of criopowders gave the butter a significant plasticity, improved its ability to spread, decreased its hardness. Дослідження показали, що додавання кріопорошків надають маслу пластичность, покращують його намазуваність, знижують його твердість.